Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings
Breakfast will be awesome again with the Egg Foo Yung! I’m telling you, this will be the best food you will ever have today! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! Feel free to tweak this recipe a bit to your liking. Have a blessed day, friends. Enjoy!
Ingredients:
3 tbsp canola oil
1/2 red bell pepper finely chopped
8 large eggs lightly beaten
4 scallions chopped (green & white parts)
1 stalk celery sliced thin
1 c cooked chicken finely diced (I use rotisserie chicken)
1/2 c mushrooms finely chopped
1/2 c chopped fresh bean sprouts
1 1/2 c chicken broth
3 tbsp low sodium soy sauce
2 tsp brown sugar
1 tbsp rice vinegar
1 tbsp Worcestershire sauce
1/2 onion finely chopped
2 tbsp cornstarch
3 tbsp cold water
Directions:
1. Add the eggs into a mixing bowl, then beat until creamy.
2. Add mushrooms, onions, celery, 1/2 of the scallions, bean sprouts, red pepper, and chicken. Stir until well combined.
3. Place a saucepan on the stove and turn the heat to low.
4. Add the soy sauce, chicken broth, Worcestershire sauce, brown sugar, vinegar. Stir until well blended.
5. Add slurry or the cornstarch and water mixture, then stir until well blended. Allow the sauce to become thick.
6. Place a nonstick skillet on the stove and turn the heat to medium.
7. Add canola oil and allow it to become hot.
8. Add 1/2 cup of the egg mixture and cook until the bottom turns brown.
9. Turn and cook the other side until brown as well. Remove from the skillet onto a clean plate and repeat the process with the rest of the egg mixture.
10. Garnish with the remaining scallions.
11. Serve immediately with gravy. Enjoy!
Nutrition Facts:
Calories 225 | Total Fat 14.2g 18% | Cholesterol 266.5mg 89% | Sodium 625.4mg 27% | Total Carbohydrate 8.2g 3% | Sugars 3.6g | Protein 15.5g 31% | Vitamin A15% | Vitamin C21%
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